Pineapples contain vitamins C, B1 and B6.
Pineapples can be cumbersome when you try to cut them. The top of the fruit has sharp, pointy leaves that makes harvesting the delicious fruit challenging, and the outside is rough and bumpy, which makes it difficult to cut. To enjoy your ripe pineapple, you will need to remove the tops and the rough skin. Since ripe pineapple is one of the juiciest tropical fruits available, you need to prepare in on a protected surface. Although pineapples can be unwieldy, its tangy, bright meat is worth the effort.
Instructions
1. Cover your workspace with newspaper or a plastic garbage bag. Place a cutting board in the center of your workspace.
2. Lay the pineapple on the cutting board. The fruit should point left while the leaves point right. Place a kitchen cloth over the rough fruit to protect your hand. Use a sharp chef's knife to cut away the 1 inch of the pineapple. This will remove the sharp leaves. Cut the bottom 1/2 inch of the fruit away.
3. Set the pineapple on the center of the cutting board with the widest part resting on the bottom. Hold the pineapple still by placing your palm on the top of the pineapple. Use the knife to cut away the pineapple skin one small section at a time. Turn the pineapple a quarter turn and continue to cut away the skin.
4. Lay the pineapple on its side. Tear off a piece of plastic wrap from the roll, and place the wrap over the pineapple. This will prevent the juice from spraying you when you slice it.
5. Cut the pineapple into 1-inch slices starting at the right of the fruit working to the left. Move the plastic wrap a little a time so you avoid cutting the plastic wrap. Serve the slices or refrigerate them immediately to slow down the ripening process.
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